In a large
skillet or cast iron pan on medium high heat add oil, butter, garlic, shrimp
and scallops. When you've turn the seafood over once add the chopped tomatoes,
basil and spices. Cook for approximately five more minutes.

Remove from heat
and add the heavy cream and top with the grated Mt. Emu Creek Mt. Elephant cheese. Place the
skillet in a pre-heated oven set on broil in the broiler until the heavy cream
bubbles and the Mt. Elephant cheese starts to turn brown.

With the
remaining butter lay out one sheet of phyllo dough on you work surface. Brush
generously with the melted butter between each layer of phyllo. Spoon out the
nut and raisin mixture evenly over the top layer of phyllo. Then begin rolling
the phyllo gently to form a compact roll.Transfer this to a greased baking sheet (I find working this on a piece
of buttered parchment paper makes moving the strudel easier)

Brush the top of
the phyllo roll with any remaining butter, place in the oven and bake for 20 to
25 minutes or until the phyllo is crisp and golden in color.Dust with the confectioners sugar before
serving. This dessert is great hot or cold.

Even better with a warm serving of
Tathra Beach Pickle Factory's Mocha Walnut Crunch Sauce over the top.